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Steak Enchiladas With a Cheesy Cream Sauce

Ingredients

  • 2 tbsp. canola oil divided
  • 2 large jalapenos diced finely
  • 3 garlic cloves minced
  • 2 cups heavy cream
  • 1/3 cup sour cream
  • 1/2 cup shredded colby jack cheese
  • 1/2 tsp. chili powder
  • salt and pepper to taste
  • 1 1/2 lbs. eye of round steak sliced thinly
  • 1 medium green bell pepper sliced
  • 1/2 large white onion sliced
  • 1/2 tsp. cumin divided
  • 8 flour tortillas
  • 1/2 cup shredded monterrey jack cheese

Instructions

  • To prepare the sauce, heat 1 tbsp. oil in a medium saucepan over medium heat.
  • Add in jalapenos and minced garlic and saute for 2-3 minutes.
  • Whisk in heavy cream and sour cream until smooth.
  • Bring to a simmer and add colby jack cheese, chili powder, 1/4 tsp. cumin, and salt and pepper to taste.
  • Let simmer for 4-5 minutes.
  • Remove from heat and set aside.
  • In a medium skillet, heat the other tablespoon of oil over medium heat.
  • Add sliced steak, bell peppers, and onion and season with salt, pepper, and remaining 1/4 tsp. cumin.
  • Cook for 5-6 minutes, until steak is fully cooked.
  • Preheat oven to 350 F and lightly spray a 13 x 9 inch baking pan with nonstick cooking spray. Pour enough of the cream sauce into the baking pan to cover the bottom and spread in an even layer.
  • To assemble the enchiladas, add about 2 tbsp. monterrey jack cheese and some of the steak and vegetables into the center of a tortilla.
  • Roll the tortilla up and place the enchilada seam-side down in the pan. Continue until all ingredients are used up.
  • Pour the rest of the cream sauce over the enchiladas and sprinkle with a bit of cheese (either colby jack or monterrey jack). Bake uncovered for 18 minutes and top with sliced jalapenos